SCS 032 | From Kitchen Grunt to Sous Chef

from Stella Culinary School · host Chef Jacob Burton - StellaCulinary.com

In this episode, I answer Chase's question about what it takes to work your way up in a professional kitchen, from kitchen grunt to sous chef. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

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This episode is 31 minutes long.

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This episode was published on February 17, 2018.

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